Grease your bundt pan well, preheat oven to 350°F.
In a small bowl, mix together cinnamon, flour and brown sugar.
2 tsp Cinnamon | 50 g Dark brown sugar | 1 tsp AP flour
In a small-medium size bowl, add flour, salt, and baking powder and whisk together.
180 g AP flour | 6 g Sea salt | 1½ tsp Baking powder
In a large bowl or the bowl of your stand mixer with paddle attached, cream butter and sugars together until smooth and fluffy (2-4 minutes).
113 g Unsalted butter | 100 g Dark brown sugar | 50 g Granulated sugar
Add your eggs and mix them well with the butter and sugar until completely incorporated.
2 large Eggs
Add oil, greek yogurt, and vanilla and mix in.
50 g Neutral oil | 75 g Greek yogurt | 1 tsp Vanilla
Add your dry ingredients and milk and mix on low until batter comes together with no dry spots.
56 g Whole or 2% milk
In a small bowl add tsp of flour to blueberries and mix together until the blueberries have a light coating of flour.
1 tsp AP flour | 135 g Blueberries
Dump the blueberries into the cake batter. Using a rubber spatula, gently stir and fold them into the batter so they are evenly dispersed.
Add about ⅓ (it's okay if it's more, just no more than half), your batter into the prepared bundt pan and smooth into an even layer.
Sprinkle your cinnamon sugar over the cake batter evenly.
Add the rest of the cake batter to the pan over the cinnamon sugar layer. Smooth out.
Bake your cake on the center rack for 30-40 minutes. The size of your berries can affect the bake time depending on size, etc. I tested this cake several times and each time the time was a little different. Check your cake at 30 minutes but 35 minutes tended to be the average, some being done a little before and some a little longer.
Remove your cake from the oven and let sit in the bundt pan for 10-15 minutes before flipping.
After your cake has slightly cooled, flip onto a wire rack to finish cooling. Let your cake cool for at least 45 minutes before frosting.
In a small bowl with a hand mixer, add your cream cheese, powdered sugar, cinnamon and milk. Mix on low until the frosting is smooth. Start with 1 tbsp of milk and add another half to whole tbsp if you would like a thinner consistency.
56 g Cream cheese | 1-2 tbsp Whole or 2% milk | 60 g Powdered sugar | ½ tsp Cinnamon
Smooth the frosting over the top of the cake. Slice and enjoy!
